Looking to feed a crowd this weekend? This delicious Pot Roast of Beef Brisket is sure to please a crowd.
Pot Roast of Beef Brisket
In season ingredients: Beetroot, pickling onions and corn
2 tbsp olive oil
1.6kg piece rolled beef brisket
salt and pepper, to season
8 baby beetroot, trimmed and cleaned
8 small pickling onions, peeled
6 fresh bay leaves
1 tbsp olive oil (extra)
1 brown onion, finely chopped
6 corn cobs, kernels
300ml light thickened cream
ready-made horseradish cream, to serve
1 Preheat oven to 160C. Heat oil in a large ovenproof casserole dish over medium heat. Season brisket with salt and pepper. Add brisket to casserole dish and brown well on all sides. Add 2 cups water, cover and put in oven. Cook for 1 hour. Add beetroot, pickling onions and bay leaves to brisket and cook for a further 1½ hours or until brisket is very tender.
2 To make creamed corn, heat oil (extra) in a saucepan over medium heat. Add brown onion and cook, stirring occasionally, for 4 minutes or until soft. Add corn kernels and cream. Reduce heat to low and cook for 15 minutes or until corn is very tender. Season with salt and pepper. Serve as is, or blend until a little thicker.
3 Cut brisket into thin slices. Serve with beetroot, onions, creamed corn and horseradish cream.